Balti white fish and red lentils

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Prep time:

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Serves: 4

By GuernseyFrench



  • 1 fresh red chilli

  • 2 tbsp oil

  • 1 tsp salt

  • 1/4 tsp turmeric

  • 1 tsp ground ginger

  • 225g red lentils

  • 3 tbsp low fat natural yoghurt

  • 1 tsp chilli powder

  • 1/4 tsp ground asafoetida (optional)

  • 500g cod fillet skinned, filleted and cut into cubes - OR use sustainable white fish such as pollock

  • 1 tbsp aniseed crushed


  1. Heat the oil into a wok, add the asafoetida and fry for 10 seconds to burn the smell of the spice. Add the aniseed, ginger, chilli powder and turmeric and fry for 30 seconds.
  2. Wash the lentils and add to the pan with the salt and enough water to cover. Bring to the boil then simmer gently for about 45 minutes, until the lentils are soft but not mushy.
  3. Add the white fish and red chilli and simmer for another 10 minutes.
  4. Stir in the yogurt.
  5. Serve with warm bread.

Handy Hint

You can omit the fresh red chilli for a less spicy taste. You can make it in advance until the addition of the fish and freeze the lentils preparation.

Additional Information

  • Can Freeze

  • Make Ahead

  • Fish

  • Main Course

  • Low fat

  • Nut Free

  • Egg Free

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